Lamb with baby potatoes, savoy cabbage and fig compote
Serves: 2Prepare & Cook:
120ml fig balsamic vinegar
4 dried figs, roughly chopped
1 sprig rosemary, leaves picked and finely chopped
2 tbsp olive oil
300g SpinneysFood Baby Potatoes, boiled until tender, then halved
1 garlic clove, crushed
150g savoy cabbage, finely sliced
4 lamb chops, French trimmed
Put the vinegar, figs and rosemary in a pan with 120ml water. Set over a high heat and simmer for 10-12 minutes, or until the liquid has reduced to a sticky compote. Set aside.
Heat half the butter and oil in a frying pan set over a medium-high heat. Add the potatoes, season and cook for 8-10 minutes, turning halfway, until they are crisp and golden brown.
Meanwhile, melt the remaining butter in a pan set over a medium-low heat. Add the garlic, cabbage and 1 tbsp water, then cover. Cook for 3-5 minutes, shaking the pan occasionally, until tender. Keep warm over a very low heat.
Put the remaining oil in a frying pan set over a high heat. Add the lamb chops and cook for 4 minutes on each side, or until done to your liking.
To serve, divide the lamb chops, sautéed potatoes and cabbage between two plates and spoon a little of the fig compote on the side.